In a large saucepan or Dutch oven, melt the butter or substitute over medium heat. Add the carrots and onion, and cook, stirring, until the onions begin to soften -- about 5 minutes. Add the broth and bring to a boil. Throw in the rice, then adjust the heat to low and let simmer until both the carrots and the rice are soft -- about 20 minutes. Stir once or twice so nothing sticks to the bottom, but otherwise you can ignore it. When everything is nice and soft, adjust seasoning with salt and pepper if necessary, then blend in a blender or food processor, in 2 or 3 batches, until perfectly smooth. A regular blender will probably give you the creamiest result, but you can do this even with one of those hand blender thingies. Season to taste with salt and pepper. Serve hot, garnished with a swirl of plain yogurt, sour cream or sprinkle of chopped fresh parsley (optional). Makes about 4 servings.

It's pretty fool proof and the rice gives a nice creamy texture without adding any milk ingredients. Despite its kid appeal, my hubby and I also really enjoy it.

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